Tana Amen’s Tips on the 4 Cooking Oils That Can Turn Toxic

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>>Tana: Hi, I’m Tana Amen.

Thank you forjoining me on Ask Tana.

This question comes from Karen Carr (please forgive me if I destroyyour name) Chojnacki and she’s confused about oils.

She wants to know what’s thetruth about oils.

I included deeper look at oils on our community as well as in my bookbut I’ll start by saying avoid cheap oils that are high in Omega 6 fatty acids and causedinflammation.

This includes corn oil, soy bean oil, sunflower oil and safflower oil.

There are many oils that are healthy for consumption but in their raw form or in their raw formbut become toxic when used for cooking.

This is because all oils begin to break down whenthey reached their smoking point.

So, oils that get hot very quickly and reaches smokingpoint at a low temperature are the ones you don’t want to cook with.

This includes theall favorite olive oil.

I know that’s hard to hear.

Oils that are great for cooking withare the ones they are either sold at room temperature or are known to have a very highsmoking point.

These include refined coconut oil, grapeseed oil, avocado oil, almond oiland macadamia nut oil, which is one of my favorites.

So now let’s talk about canolasince that was part of your question.

The word ‘canola’ is a made-up name.

It comesfrom the words Canada, low-acid and oil.

It’s not a real plant by itself but derived fromthe grapeseed plant.

Grapeseed oil has been historically used for industrial purposesand lubricant for machinery.

It’s also toxic when used for cooking and has been linkedto lung cancer and lesions on the heart.

Of course there are a couple of good featuresto the oil, which is what has been capitalized on but overall it’s very high in inflammationcausing Omega 6 fatty acids and comes from crops that are primarily genetically modified.

In other words, there isn’t much wholesome about these oils starting with its name.

Thankyou for your question.

Source: Youtube